For every child in the world, there are at least 1,000 pieces of candy floating around this time of year, filling their cute little tummies with corn syrup, hydrogenated oils and synthetic dyes. Oh, a true nightmare for Nutritionists and Dietitians alike, the Halloween season can be disastrous on those sweet little immune systems, not to mention the parents trying to control those sugar-crazed little nuggets!
Are you with me?
Is it coincidence that “flu season” flares right around the same time most of our bodies are in total sugar overload?
I think not.
Sugar can cause total and complete havoc on the immune system, not to mention our mood, sleep, brain, gut, heart, etc. Many Americans experience intense sugar cravings most days of the week so this sneaky little October holiday tends to start us on that {yearly} downward spiral into the holiday season leaving us heavier, sicker and blood sugar busted.
Why not make this year a wee bit different and nourish the bod on this spooky holiday!? Just because the neighbors bought the expensive candy with the Twix and Snickers bars {you know what I'm talking about...} doesn't mean you need to compete. Challenge yourself to overcome this sugar crazed holiday and whip up some tasty, healthy-er treats for you and your family and friends.
I promise you will wake up November 1 feeling like a million bucks! Oh, and that neighbor of yours, yeah, the one with the "expensive candy", she'll be rolling out of bed disoriented and as puffy as Will Smith in Hitch when he ate that crazy fish!
I have a couple of ideas that you will totally love! Check them out and let me know what you think! My favorite: the Dark Chocolate + Sea Salt Toffee! Yum!
Mini Chocolate Cupcakes + Pumpkin Spiced Frosting {gluten, dairy, soy-free}
{Adapted from PaleOMG’s Paleo Chocolate Cupcakes}
1 cup of blanched almond flour, sifted
½ teaspoon of baking soda
½ teaspoon of sea salt
1 cup dark chocolate chips
½ cup full fat canned coconut milk, room temperature
1 tablespoon raw honey
¼ cup coconut oil, melted
½ teaspoon of vanilla
2 organic, cage-free eggs {pastured eggs are best}
Pre-heat oven to 350 F. Line a cupcake pan with liners or grease thoroughly if you won’t be using liners.
In a medium-sized bowl combine your dry ingredients, almond flour, baking soda, and sea salt. Stir to combine then set aside.
In another medium-sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
Stir in the coconut oil, honey, vanilla and eggs into the melted chocolate and coconut milk mixture.
Now fold your melted chocolate mixture into your dry ingredients and thoroughly mix until completely combined.
Pour batter into the cupcake liners and fill about ⅔ full, they will rise slightly when baking.
Bake for 20 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Pumpkin Spiced Frosting
1 (13 ounce) can coconut milk
¼ cup freshly roasted pumpkin
1 tablespoon honey or pure maple syrup
½ teaspoon pumpkin pie spice
½ teaspoon vanilla
Place the can of coconut milk into the refrigerator for a couple of hours or overnight. Scoop solid cream off the top of the can of coconut milk and place into a blender.
Add pumpkin, honey, pumpkin pie spice and vanilla to the blender.
Puree on highest setting for 10-15 seconds, until smooth. Turn off the blender and scrape down the sides if necessary.
To frost, transfer the frosting to a decorating bag and use desired tip. If the frosting becomes too soft, let it sit in the refrigerator until it becomes firm again.
Savory/Sweet Roasted Pumpkin Seeds {gluten, dairy, soy-free}
2 cups fresh pumpkin seeds {right out the pumpkin!}
Clean water
1 teaspoon sea salt
1 tablespoon olive oil
For Savory Seeds:
½ teaspoon garlic salt
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon cardamom
For Sweet Seeds:
1 teaspoon cinnamon
½ teaspoon ginger, ground
½ teaspoon cloves, ground
1 teaspoon honey
Clean stringy flesh off of seeds and rinse thoroughly. Place seed in a large bowl and cover with clean, warm water. Add sea salt and gentle stir. Allow seeds to soak for 6-24 hours. Once they’ve soaked, pour seeds into a strainer, rinse, then transfer to a clean dish or paper towel and pat dry.
Pre-heat oven to 250 degrees F. In a large bowl, combine olive oil, spices of choice {savory or sweet} and toss to combine. On a parchment lined baking sheet, spread the seasoned seeds in a single layer. Roast seeds, stirring every 10-15 minutes, until seeds are crispy and just starting to brown, about 1 hour. Allow to cool completely then enjoy!
Dark Chocolate + Sea Salt Toffee {gluten, soy-free}
2 cups butter {yes please!}
1 cup honey
2 cups good quality, dark chocolate
1 tablespoon coconut oil
½ cup almonds or pistachios, roughly chopped
1 tablespoon coarse sea salt {fine sea salt will also work}
Line a large baking sheet with parchment paper and set aside. In a saucepan, combine the butter and honey. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature reaches 285 degrees F. Stir often to avoid burning the toffee.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet and set aside.
In the same saucepan you used for the toffee, add chocolate, coconut oil and nuts and allow to melt, stirring often. Once melted, pour the chocolate mixture on top of the cooling toffee and use a spatula to distribute the chocolate evenly.
Allow to cook for a few minutes then sprinkle the sea salt over the top.
Place flat in the refrigerator and allow to cool completely.
To serve, lift an edge of the hardened toffee and break off chunks in desired sizes. Next, devour.
I also saw these fabulous looking Honey Caramel Apples by the Nourished Kitchen! Definitely worth a try!
Don't forget! The Real Food Meal Plan - Fall Edition is in full force and available for purchase on the Alo Wellness website. Check out the Alo Wellness October Newsletter for a link to a sample day!
I wish you all a happy and healthy fall season! Make every bite count {and make 'em tasty too}!
